In a sense, I wouldn’t even consider myself a home cook. The space known as the kitchen is a foreign language to me and I’ve avoided it for as long as I can remember. I’ve cooked things in the past and they turned out ok. I would never have shared those previous experiments with other because frankly, I had no idea of what I was really doing in the kitchen.

Towards the end of my weight loss journey, I started to become interested in food. Not the consumption of it but the art and science of cooking. The things that made food not only taste good but also look good. The fascination started with TV shows like Top Chef , David Chang’s The Mind of A Chef and Anthony Bourdain’s No Reservations.

For past couple of weeks, I’ve been reading David Chang’s food quarterly magazine, Lucky Peach, and the first issue was all about ramen. I want to try to make a ramen soup from what I read in the magazine.

So, I looked up a few recipes online to see what I needed to make a ramen noodle soup. For this recipe, I substituted Udon noodles for Ramen noodles purely for the lower sodium content. The following recipe is what I came up from a mix of different recipes that I found online:

Congratulations to you both on all your success!! I read your story on CNN today. I’m very happy it is being shared with others. As a physician I always advocate that a drastic lifestyle change is the best and only permanent way to lose weight and become healthier. I hope your story inspires others to do the same!

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